How to Make Double Chocolate Macadamia Mousse Cups
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Melt the dark chocolate in a double boiler over medium-low heat, stirring frequently until smooth. Let cool slightly.
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In a mixing bowl, beat the heavy whipping cream with powdered erythritol and vanilla until stiff peaks form.
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Fold half of the whipped cream into the melted chocolate until just combined.
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Stir in macadamia nut butter and sea salt. Fold in remaining whipped cream until mousse is smooth and fluffy.
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Spoon mousse into 4 small dessert cups and refrigerate for at least 1 hour before serving.
Pro Tips for Perfect Double Chocolate Macadamia Mousse Cups
- Prep Ahead: Plan for chill time so the texture sets properly before serving.
- Storage: Keep refrigerated in an airtight container; serve chilled for the best texture.
- Substitutions: If you’re out of 85% dark chocolate, chopped, use a similar ingredient with a comparable texture and adjust seasoning to taste.
- Cooking Time: If it feels soft, give it a bit more chill time—desserts like this firm up as they cool.
Frequently Asked Questions
How do I store Double Chocolate Macadamia Mousse Cups?
Keep in an airtight container in the fridge; it holds well for several days. For best texture, serve chilled.
Can I freeze Double Chocolate Macadamia Mousse Cups?
Yes—freeze in a single layer until firm, then transfer to a freezer bag or container. Thaw in the fridge for best texture.
What can I substitute for 85% dark chocolate, chopped?
Use a similar ingredient with a comparable texture and flavor, and adjust seasoning to taste. If you’re swapping a key component, keep portions similar.
Any allergen notes?
This recipe may contain dairy depending on the specific ingredients you use. Always check labels and make swaps as needed.